Cafe Besalu in New York Times

Ballard’s Cafe Besalu is getting positive coverage in the New York Times.
Sara Dickerman writes, “There’s no way to order poorly at Besalu: there’s the pain au chocolat, almost savory with its bitter chocolate core; a spiraling Danish with sliced strawberries tucked into its folds; or the hazelnut twist, plush sweet dough corkscrewing around dark toasted nut paste.” The article titled In Seattle Area, an Assortment of Treats” Dickerman highlights several area eateries including Theo Chocolates in Fremont.